Determinationofnutritionalqualityandsensoryprofilingofjammadefrombeetroot (betavulgaris)
Student: AMINA UMMI MUHAMMAD (Project, 2025)
Department of Nutrition and Dietetics
Bayero University, Kano, Kano State
Abstract
Thegrowinginterestinfunctionalfoodshashighlightedtheneedforinnovativeproductsthat combinehealthbenefitswithpalatability.Thisstudyinvestigatesthenutritionalqualityand sensoryprofilingofjam producedfrom Betavulgaris(beetroot).Thestudybeginswiththe preparationofbeetrootjam,followedbycomprehensiveanalysisofitsnutritionalcomposition, includingproximateanalysis,vitamins,minerals,andSensoryevaluation,conductedthrougha trainedpanelandconsumertastetests,examinesattributessuchastaste,texture,color,and overallacceptability.Theproximateanalysisrevealedhighmoisture(31.72±1.62%),fiber(19.96 ±0.00%),andashcontent(49.49±1.74%),indicatingitsrichmineralpresence.Conversely, beetrootexhibitedlowprotein(3.46±0.32%)andfat(0.67±0.29%)content,makingitsuitable forlow-fatdietaryapplications.Mineralanalysisdemonstratedsignificantlyhighermagnesium levelsinbeetroot(0.429±0.023%)comparedtothecontrol(0.22±0.03%)(p
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For the full publication, please contact the author directly at: muhammadaminaummi@gmail.com
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Institutions
- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1
- The Oke-Ogun Polytechnic, Saki, Oyo State 6
- The Polytechnic, Ibadan, Oyo State 13
- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1